Thanks, Dan, for what I think is a subject close to many hearts . . . that of "the pour." While a few places have a generous pour, many are in the range of 4 too maybe 5 oz. max. That's simply unacceptable for the prices of the "by the glass" options. If it's clearly at no more than 4 oz., I ask them the top it up. There are a few restaurants which actually bring the bottle to the table and pour it there. Charlies is an example and it's a great practice, not only for the reasons you mentioned, but also because the server, or staff, do it right after the order. The usual option is that the order "gets in line" at the bar, the bartender eventually gets to it, and by that time, your appetizer is almost eaten. So, the "at the table" approach provides much better service. My number one advice for any restaurant is "get the drinks out early/soon" as people can then relax and not wonder when they finally show up: sometimes too late. Jerry
Having been in the restaurant business in California for 30 years, I don't think I have ever been so offended by someone who is supposed to be a wine professional. You have laid us all out to be liars and thieves...kiss my ass Dan.
We want to be clear: the post in question is unacceptable and should never have been published. It violated our editorial standards and disrespected the restaurant and hospitality community — a community we value and rely on for their professionalism, hard work, and integrity.
We apologize to everyone who was offended. This kind of content has no place on our platform, and we are taking it seriously.
I suddenly feel gullible...
Thanks, Dan, for what I think is a subject close to many hearts . . . that of "the pour." While a few places have a generous pour, many are in the range of 4 too maybe 5 oz. max. That's simply unacceptable for the prices of the "by the glass" options. If it's clearly at no more than 4 oz., I ask them the top it up. There are a few restaurants which actually bring the bottle to the table and pour it there. Charlies is an example and it's a great practice, not only for the reasons you mentioned, but also because the server, or staff, do it right after the order. The usual option is that the order "gets in line" at the bar, the bartender eventually gets to it, and by that time, your appetizer is almost eaten. So, the "at the table" approach provides much better service. My number one advice for any restaurant is "get the drinks out early/soon" as people can then relax and not wonder when they finally show up: sometimes too late. Jerry
Having been in the restaurant business in California for 30 years, I don't think I have ever been so offended by someone who is supposed to be a wine professional. You have laid us all out to be liars and thieves...kiss my ass Dan.
Tim Seberson
Kitchen Door, Napa
We want to be clear: the post in question is unacceptable and should never have been published. It violated our editorial standards and disrespected the restaurant and hospitality community — a community we value and rely on for their professionalism, hard work, and integrity.
We apologize to everyone who was offended. This kind of content has no place on our platform, and we are taking it seriously.